Whisk together:
70 grams flour
+ 1 tsp sugar
+ 1 tsp baking powder
In a separate bowl whisk together:
1/2 cup milk
+ 1/2 tbsp vegetable oil
+1/2 tbsp water
+ 1/2 tsp vanilla extract.
Stir in the wet ingredients with the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
Heat a griddle at medium-high heat.
Once the pan is hot add 15 grams butter and let it melt.
Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.
Carefully flip the pancake and cook until its golden brown.
Cut 1 large banana into thick rounds.
Combine:
33 grams melted butter
+ 50 grams brown sugar
+ 1 tbsp water
In a pan.
Boil over medium-high heat until mixture thickens slightly, about 2 minutes.
Stir in vanilla extract and sliced bananas. Remove from heat
Heat 40 grams of cream in a pan.
Finely chop 25 grams of chocolate.
Add this shopped chocolate to heated cream and whisk.
Sauce is ready.
Take the 1/2 cup cream in a bowl and whisk until soft peaks form.
(no need to add sugar as whipped cream is sweet)
Take a plate, place one pancake , top it with caramelised bananas and pour over the chocolate sauce.
Serve along with whipped cream.